Of all steaks, the tomahawk appeals the most to the imagination. This is certainly due to the long bone that is still attached to the meat.
That also explains the name, a tomahawk is a short ax in English and with some imagination you can also see that in it. The meat of this steak is in fact the ribeye, but with the bone still attached.
In this recipe we will first rub the tomahawk with a dry rub. Choose your favorite rub or look at our basic BBQ rub. We also serve the tomahawk with a homemade béarnaise sauce and grilled little gems.
This sauce is one of the classics of French cuisine and in our opinion, it is the perfect accompaniment to a nice piece of meat from the barbecue or with a tasty fish preparation.
A little tomahawk easily weighs 1,000 grams and is therefore certainly sufficient for 4 people.
To be able to grill these perfectly, a core thermometer is indispensable, only then you can be sure that the meat is perfect after grilling it on the barbecue.
Prepare the barbecue so that you have a direct and an indirect zone. By doing this, you can first provide the meat with a tasty crust and a grill motif and then let it cook slowly until the desired degree of doneness.
Grilled tomahawk with béarnaise sauce and grilled little gem
- 1 tomahawk of about 1 000 grams
- 3 heaped tbsp of barbecue rub
- 2 pcs of little gems
- a splash of olive oil
- 2 dl béarnaise sauce
- a splash of sunflower oil
- pepper freshly ground
- fleur de sel
- Take the tomahawk out of the fridge about half an hour before cooking, pat the meat dry and sprinkle it generously with your favorite barbecue rub. Press the rub well into the meat and season with fleur de sel. Check in advance whether your rub does not already contain a lot of salt, otherwise you do not need to salt the meat before cooking it.
- Preheat the barbecue with a direct zone of about 180 degrees Celsius and an indirect zone of 120 degrees Celsius.
- Place the tomahawk on the direct zone and grill it well for 3 minutes at a high temperature, turn the meat a quarter turn and grill it for another three minutes. Check whether a nice grill pattern has developed and then turn the meat over.
- Grill the other side for 2 x 3 minutes as well and then place the tomahawk on the indirect zone, so that it can continue to cook at a relatively low temperature. Insert a core thermometer into the meat and set it to 46 degrees Celsius for a nice red result. The meat will continue to cook a little when you take it off the barbecue, so that’s why this slightly lower temperature is used. If you prefer it medium-rare, continue cooking it to a temperature of 52 degrees Celsius.
- Remove the meat from the grid, wrap it lightly with aluminum foil and let it rest for about 5-10 minutes.
- While grilling, remove the less attractive outer leaves from the little gem and cut them in half lengthwise. Leave the hard bottom on, otherwise the lettuce will fall apart completely.
- Season the lettuce with a little barbecue rub and drizzle it with sunflower oil. Place them with the cut side on the grid above the direct zone and grill them for 5 minutes. Let them color well. Remove them from the grid, cut them in half lengthwise and then cut off the hard bottom.
- Cut the meat of the tomahawk along the bone and cut it into nice slices. Season it with freshly ground pepper and fleur de sel and serve it on a board with the grilled lettuce and béarnaise sauce.